Lemonade Blueberry Squash Bread
plus 2 tablespoons
grated summer squash
whole milk or cream
sweetened lemonade powder
Pinch of salt
Preheat oven to 325 degrees. Grease 2 regular loaf pans.
Whisk together flour, salt, baking powder and baking soda in a large bowl.
In another large or medium bowl, combine melted butter and sugar. Add lemon juice, lemon zest, and vanilla. Whisk in eggs.
Add wet ingredients to dry. Mix thoroughly.
Add squash and stir just to blend. Toss blueberries with the remaining flour. Add to mixture.
Pour into prepared pans and bake at 325 degrees for 45 to 55 minutes.
Allow the pan to cool; remove the bread and place top down on a serving plate.
In the meantime, make the glaze by combining all the ingredients and mixing until smooth. Pour over top of bread.
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